But these beautiful ingredients can not be resisted and in any case I am the one that prepares hot tea and pureed soups even with 40 °.

A bowl of this soup for dinner and any hectic or crooked day finds peace, between the wood scent of mushrooms and chestnuts, and the warm tenderness of the pumpkin. I used shiitake mushrooms because here in China they are among the most common, fresh and tasty. But of course you can choose the ones you prefer, from champignons to porcini mushrooms. I started with fresh chestnuts, but if you want to speed up the process, you can find those already cooked, very convenient. And why not add a few leaves of cabbage or black cabbage … As usual, I will throw an idea, but the recipe is in your imagination!

Pumpkin, mushrroms and chestnuts soup

Ingredients for 3-4 serves:

• 1 garlic clove
• 1 onion
• 300 g pumpkin, peeled off
• 300 g shiitake mushrooms
• 300 g di chestnuts
• 3 tablespoons extra-virgin oil
• vegetable stock
• salt&pepper
• dried thyme leaves
• parsley

Peel off the chestnuts and steamed them until tender but still firm, wash the mushrooms thoroughly and cut into slices, cut the pumpkin into cubes and put aside for a moment. Peel the garlic clove and onion and finely chop the onion. Heat the extra-virgin olive oil in a large saucepan and sauté onion and garlic for a few minutes. Remove the garlic, add the pumpkin and mushrooms and cook a few minutes stirring often. Now add the hot stock to cover the vegetables abundantly. Cook until the vegetables are almost completely cooked (about 15 minutes) and add the chestnuts cut into pieces. Finish to cook, adjust in salt and pepper, add the dried thyme if desired, the parsley and serve hot.